Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

To prepare the thiacry you have three possibilities:
– Boil 40cl of water, and add in a container containing thiacry. Leave to stand for about 15 minutes until the water is completely absorbed and the thiacry grains soften.
– Place the thiacry in a bowl that can go to the microwave and add 40cl of water. Leave to cook for 10 to 15 minutes in a microwave. Add a little water and lengthen the cooking time if necessary. At the end of cooking the water must completely evaporate and the grains of thiacry must soften.
– Thoroughly wet the thiacry and set aside. Boil water in the pot of a cousscoussier. Add the wet thiacry to the cousscoussier. Leave to cook for about 15 minutes, until the beans are cooked (soft).

Once the thiacry is cooked, add the butter. Mix well. Add raisins, grated coconut and a pinch of nutmeg. Mix. Cover the thiacry with a light towel and set aside.

Prepare the milk sauce that accompanies the thiacry as follows.
In a large salad bowl, add the white cheese (soow in Wolof) or curd. Add powdered sugar (at will), vanilla sugar and orange blossom. Mix.
Add the concentrated milk, either in full, or just to get the consistency you want. About myself I put all the milk jug concentrated.
Mix well. Taste and add, if necessary, sugar, vanilla sugar, orange blossom, etc.
Cover the salad bowl and chill until ready to serve.

When serving, gradually add thiacry to the milk bowl until it has the desired consistency. Mix.
Serve in glasses or small bowls.
I added over some raisins just for presentation

Marble cake

This weekend, I looked for a fun and easy cake to make that would ooh and aah my guests. I really wanted to make a cake that did not require a lot of time and effort, because I had other time- consuming recipes to make

Ingredients
1 cup unsalted butter, room temperature
2 cups sugar
2 extra large eggs
3 extra large eggs yolk
1 tablespoon vanilla extract
1 tablespoon pure almond flavor
1½ cups sour cream
3 cups Cake flour
2 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ tsp salt
3 tbsp cocoa powder (use a good brand it makes all the difference)
3 tbsp hot water
1 teaspoon instant coffee powder
Instructions
Preheat oven to 325 degrees grease and flour a 10 inch tube pan .Set aside
Mix together cake flour, baking powder, salt and baking soda
In a large mixing bowl, cream butter, and sugar together using a mixer for about 2 minutes, then add sour cream beat until light and fluffy. It will take approximately 4-5 minutes altogether.
Beat eggs and egg yolk in a separate bowl , and then add flour mixture and the egg mixture alternating between the both of them, beginning and ending with the flour to the butter mixture.
Stir in the vanilla and the almond extracts, scrape down the sides of the mixing bowl.
In a small bowl, mix the cocoa powder, coffee and hot water together to make a smooth chocolate paste
Fold in the chocolate paste with about ⅓ of the cake batter. Mix well until fully incorporated, alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
Bake cake until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes

Whisk your egg and add your vanilla. Mix them with the banana and raisins.

Add the dry ingredients and mix all together.

Heat up your oven to 350 F and either grease a pan or use parchment paper on foil paper so it does not stick.

Scoop your mixture onto the foil. If you are mixing the cookies with M&M’s or coconut flakes, this would be the time to roll the mixture in them. Feel free to make your cookies flatter. I made mine chunky because I love chewy chunky cookies.

Bake for 10 minutes on one side, turn them over and bake for 10 more minutes. Serve warm with tea.